Modeling the NaCl diffusion in beef during brining process

Abstract

An in‐depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three‐dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R2 = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10–10 m2/s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. Practical Application This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process.

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

“…The power and exponential functions (R 2 > 0.9500) are good for correlations when the linear function is poor (R 2 < 0.7). The results obtained in this study agree with previous studies [ 39 ], which proves that the data predicted by the power function time-varying model are closer to the De value calculated using the experimental method, and the experimental data were a good fit with predicted values. Additionally, when xylitol was added (0–12%), the experimentally calculated De values were 1.29 × 10 −9 m 2 ·s −1 , 1.22 × 10 −9 m 2 ·s −1 , 1.2 × 10 −9 m 2 ·s −1 , and 1.15 × 10 −9 m 2 ·s −1 ( Figure 2 d).…”

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques

“…Zhao et al (2020) reported a very similar salt Deff (8.51 × 10 -10 m 2 /s) during the wet salting (6 % NaCl, 20ºC) of beef samples.Similarly, Aykın-Dinçer & Erbaş (2018) reported a water Deff value of 2.40 × 10 -10 m 2 /s in the dry-salting (20 g NaCl/100 g d.b.) of beef slices (3.5 mm).…”

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

“…The NaCl effective diffusion coefficient (De) was calculated by Equation (5) (Zhao et al., 2020), which was the integrated solution of Fick's second law (Crank, 1975). The samples were considered as an isothermal semi‐infinite geometry slab with unidirectional mass transfer.…”